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Gran’s famous rusks recipe

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Ingredients

Adjust Servings:
250 g softened Butter
180 ml Canola Oil
250 ml Agave Nectar (Gran would have used 2 cups of sugar instead)
2 large Egg
600 ml Buttermilk
140 g whole- Wheat Flour
30 g digestive Bran
180 g toasted Coconut flakes
80 g Omega Seed
100 g ground Almonds
1 kg self-raising Flour
5 ml Salt

Gran’s famous rusks recipe

  • Serves 50
  • Medium

Ingredients

Directions

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There is nothing better then starting your day with a cuppa and a rusk. Not just any old rusk, but something deliciously wholesome and home-made. Luckily I’ve always had a steady supply of my gran’s famous rusks at hand. My number 1 breakfast bake.

Steps

1
Done

Line the base of a large baking tray with greaseproof paper and grease the sides of the tray. Preheat the oven to 180 °C.

2
Done

To make the Rusks

In a large mixing bowl, cream together the butter, oil and agave nectar. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk until combined. Add the dry ingredients and mix well to form a soft dough. Press into the baking tray and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean.

3
Done

Remove the rusks from the oven and turn out onto a wire rack. Leave to cool completely, then using a bread knife cut into your desired shape and size. Preheat the oven to 100 °C. Arrange the rusks on two baking trays and place back into the oven for 4–6 hours (turning them over half-way through the drying time) or until dried out.

4
Done

Store in an airtight container, out of the sun.

daisy

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